New menus often re-energize the chef, titillate some customers with tempting new creations, and make other customers want to cry over the absence of favored items.
I talked with Chef/Owner Ron Eyester about that juggling act.
"Tonight we'll have to deal with a few people and offer crisis management," he joked. "But I try to cook seasonally. You have to stand up for what you want to cook and what you believe in." Thus, while the braised pork ravioli--an item so popular it's been on the menu since the restaurant first opened in 2006--is gone, for now, perhaps folks will find comfort in the new summer menu's crab ravioli.
"It's definitely harder to take stuff off the menu than add new dishes," says Eyester about customer reactions to change. "But the menu was too big for summer, when typically business slows down. The new menu is a fairly progressive change. I'm shortening it to help us manage products better. It's a pretty refreshing change to give people reasons to come back."
But fear not: "In winter we'll bring other stuff back," he says.
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